A Comparative Evaluation of In Vitro Antioxidant, Antimicrobial and Cytotoxic Properties of Microwave and Soxhlet Assisted Extracts of Solanum viarum Fruits

V.      Jaishree; T.      S. Bhagya; R.      Dinesh; Kumar      G. Patil

doi:10.2174/2210315511202040280

Abstract

The present work was designed to compare the in vitro antioxidant, antibacterial and cytotoxic properties of microwave assisted (MWSV) and Soxhlet assisted extracts of Solanum viarum fruits (SESV). The total phenol and flavonol contents of both the extracts were determined. The extracts were evaluated for in vitro antioxidant activity in different models and antibacterial activity against different bacterias and also cytotoxic effect on HeLa cancer cell line. Total phenol and flavonol contents were higher in SESV. The MWSV exhibited excellent results in nitric oxide, hydrogen peroxide radical inhibition and lipid peroxidation inhibitory activity and SESV has potent reducing power with the absorbance 0.448 at the concentration of 10 g/ml and strong cytotoxicity to HeLa cells. SESV also exhibited broad spectrum antimicrobial activity against six bacteria tested by disc diffusion method. These results suggest that Soxhlet extract of Solanum viarum could be considered for curing diseases from oxidative deteriorations and the bacterias.

Keywords: Solanum viarum, Solanaceae, total phenol, total flavonol, free radical scavenging, antioxidant activity, antimicrobial activity, cytotoxicity study, bacteria, disease.